Soothing Egg Drop SoupWholesome and Delightfully Flavorful!

Soothing Egg Drop Soup

This egg drop soup is made with wholesome ingredients simmered together in a lovely chicken stock. Minced garlic and grated ginger not only give this soothing soup a wonderful fragrance but also an infusion of powerful health boosters.

A fun feature of making this soup is creating delicate ribbons of cooked egg. These ribbons, created by slowly pouring the whisked eggs into the hot chicken stock add a playful, pleasing touch to this flavorful soup.

Garlic, Your Powerful Friend

Did you know that when you eat garlic you are eating an ancient health food? It has been valued for its nutritional and medicinal properties for over 5,000 years!

Garlic provides powerful health benefits. In fact, research is proving that garlic helps the body fight against the common cold, heart disease, and many cancers. Plus, it adds wonderful flavor to many foods, especially our beloved soups!

This recipe makes about 4 servings. And since egg drop soup is one that tastes best eaten immediately after preparation, you will only want to make as much as you plan to eat right now.

Directions for Soothing Egg Drop Soup

1. Combine: In a large saucepan combine chicken stock, minced garlic, and grated ginger. Peel the ginger then grate with a hand-held grater.

2. Bring to a boil: Bring mixture to a boil then immediately reduce heat.

3. Simmer: Simmer for 5 minutes with lid slightly ajar.

4. Dissolve: In small bowl combine 1 tablespoon water with 1-1/2 teaspoons cornstarch. Stir until cornstarch is dissolved.

5. Whisk eggs: Crack eggs into a medium-large bowl. Add the dissolved cornstarch. Mix with a whisk. (You can certainly crack the eggs into the same bowl you dissolved the cornstarch in. I like to crack the eggs in a separate container in case one needs to be discarded - then I won’t ruin the ingredients I’ve already assembled…)

6. Drizzle in eggs: Remove saucepan from heat. Using a medium-size spoon, drizzle thin streams of the egg mixture over the hot (but not bubbling) stock. Similar to drawing circles with a thin marker.

7. Wait: Let it set untouched for one minute.

8. Heat: Return saucepan to heat and in a gentle, circular motion stir the soup. This will allow the eggs to finish cooking.